Pesto Chicken Mostaccioli |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Taking a Simple and Delicious Recipe and trying to make it light. Ingredients:
16 ounces mostaccioli pasta |
16 ounces chicken strips, grilled frozen |
2 cups cheddar cheese, shedded |
16 ounces fat free sour cream |
15 ounces skim milk |
1/4 cup pesto sauce, prepared |
2/3 cup fat-free half-and-half |
1/2 cup parmesan cheese, grated |
1/2 cup seasoned dry bread crumb |
1/4 cup light butter or 1/4 cup margarine, melted |
Directions:
1. Cook mostaccioli and chicken according to package directions.
2. Meanwhile, in a large bowl, combine cheddar cheese, sour cream, ricotta, pesto, half and half, and Parmesan cheese.
3. Chop chicken and drain pasta.
4. Add to cheese micture.
5. Toss to coat.
6. Transfer to two gresed 11X7 baking dishes (dishes will be full).
7. Combine bread crumbs and butter. Sprinkle over top of casseroles.
8. Bake, uncovered, at 350 for 25-30 min or until heated through and golden brown.
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